Coutel
03-27-2003, 08:42 PM
I thought I would tell you about a cutting test I recently put one of my knives through.
Its 1084, forged to shape and forge finished. One full quench, then one temper in the oven at 400 F followed by drawing the spine out to a spring color with hot tongs.
I did the usual rope cutting (slashing) test and then chopped a 1 1/2 x 3 1/2 piece of cedar wood. There was no visible damage and it remained hair shaving sharp.
I decided to do my own version of the brass rod test. I took a 1/4 brass rod and layed it across the edge and hit the rod with a hammer. The rod was cut cleanly in one blow and no damage to the edge. I then repeated the test with a 1/4 inch mild steel bar.
One hit and it was cut in half...still no damage to the edge...no chips or roll overs and still very sharp but not what I would call hair shaving sharp.
Next, I repeated the test with a piece of 5 /16ths mild steel rod. The 1st cut went almost halfway through with no damage to the edge ...the second hit went clean through the rod and the edge of the hammer struck the edge at an angle causing damage to the edge.
I repeated this test again an inch further along the edge and this time the rod was cut cleany in half with two blow and no discernable damage to the edge which could have been (and was) re sharpened with an oil stone.
I then found a piece of 1/2 inch steel rod and did the same test , but using a 4 lb sledge hammer. I struck the rod two times...the rod had a deep cut but was not cut in half. The edge was still intact and a quick touch with the stone put a cutting edge on it again. I have a feeling that the bar I used was W2 tool steel so thats why it didnt cut deeper as it was too hard.
The knife was tested to destruction by flexing it. It didnt quite make 90 degrees before it broke.
I was amazed at how much abuse the cutting edge took. A friend of mine was present with me and watched in disbelief. Wish I had taken some pictures...Maybe I will repeat the test but this time with a camera.
I am usualy able to take a knife to a 90- degree bend without failure.....to do this I triple edge quench then triple temper then put a spring in the spine.
This particular knife, I changed my habits and decided to try a full quench only then just one oven temper followed by a spring temper to the spine....The cutting edge proved to me that this was a very good combination for the cutting edge but lacked the bend and spring from my usual triple EDGE quench and triple oven tempers.
Kevin.
Its 1084, forged to shape and forge finished. One full quench, then one temper in the oven at 400 F followed by drawing the spine out to a spring color with hot tongs.
I did the usual rope cutting (slashing) test and then chopped a 1 1/2 x 3 1/2 piece of cedar wood. There was no visible damage and it remained hair shaving sharp.
I decided to do my own version of the brass rod test. I took a 1/4 brass rod and layed it across the edge and hit the rod with a hammer. The rod was cut cleanly in one blow and no damage to the edge. I then repeated the test with a 1/4 inch mild steel bar.
One hit and it was cut in half...still no damage to the edge...no chips or roll overs and still very sharp but not what I would call hair shaving sharp.
Next, I repeated the test with a piece of 5 /16ths mild steel rod. The 1st cut went almost halfway through with no damage to the edge ...the second hit went clean through the rod and the edge of the hammer struck the edge at an angle causing damage to the edge.
I repeated this test again an inch further along the edge and this time the rod was cut cleany in half with two blow and no discernable damage to the edge which could have been (and was) re sharpened with an oil stone.
I then found a piece of 1/2 inch steel rod and did the same test , but using a 4 lb sledge hammer. I struck the rod two times...the rod had a deep cut but was not cut in half. The edge was still intact and a quick touch with the stone put a cutting edge on it again. I have a feeling that the bar I used was W2 tool steel so thats why it didnt cut deeper as it was too hard.
The knife was tested to destruction by flexing it. It didnt quite make 90 degrees before it broke.
I was amazed at how much abuse the cutting edge took. A friend of mine was present with me and watched in disbelief. Wish I had taken some pictures...Maybe I will repeat the test but this time with a camera.
I am usualy able to take a knife to a 90- degree bend without failure.....to do this I triple edge quench then triple temper then put a spring in the spine.
This particular knife, I changed my habits and decided to try a full quench only then just one oven temper followed by a spring temper to the spine....The cutting edge proved to me that this was a very good combination for the cutting edge but lacked the bend and spring from my usual triple EDGE quench and triple oven tempers.
Kevin.